Paleo Yuca Flatbread

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So Yuca bread (Casabe) has actually been around for a long time, Dominicans, Brazilians & other Latin cultures have been using yuca flour & yuca root to bake with for ages! Although their recipes were far from Paleo- yuca’s natural viscosity makes it ideal for AIP baking.
This flatbread was a take on Predominantly Paleo’s pizza crust. I simplified the recipe & made it with less fat & without coconut flour- it’s practically Whole30, if you ask me!

The result: light, flaky bread, almost like puff pastry. It gave me hope and inspiration for a yuca puff pastry recipe or even a pop tart sort of pastry, filled with warm cashew berry cream… oh my! But I’m getting a head of my self.

*recipe is edited to include more detailed instructions to help avoid an overly sticky dough

Paleo Yuca Flatbread
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902 calories
140 g
0 g
37 g
5 g
25 g
465 g
2413 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
465g
Amount Per Serving
Calories 902
Calories from Fat 323
% Daily Value *
Total Fat 37g
57%
Saturated Fat 25g
125%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 2413mg
101%
Total Carbohydrates 140g
47%
Dietary Fiber 7g
27%
Sugars 6g
Protein 5g
Vitamin A
1%
Vitamin C
124%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1.5-2 cups mashed boiled yuca, completely chilled.
  2. (I cooked mine a few days ahead, FROZE IT, then THAWED it out in the fridge 24 hours ahead, IMPORTANT FOR IT NOT TO BE STICKY)
  3. 2 tbsp coconut oil
  4. 2 tsp olive oil
  5. 1 tsp salt
  6. 1 tsp garlic powder
  7. up to 1/4 cup water
Instructions
  1. Preheat Oven to 375F
  2. Blend all ingredients, except water in Vitamix on medium to high and use prod to keep it moving. You can also do this in your food processor, if it's large enough! It will be easier to clean too!
  3. Add water a little bit at a time to get the mixture to move, only add as much as you need.
  4. Once there are no chunks left, scrape it out of blender on to a large piece of parchment paper.
  5. It won't look like dough yet, just like white lumps and clumps. With your hands shape it in to a ball. Use oiled or wet hands to handle the dough so it won't stick to your hands.
  6. It should smooth out easily and not be too sticky.
  7. Use a second sheet of parchment paper on top of the ball, then with hands or rolling pin flatten the dough.
  8. Flatten in to circle or square, about 1/4 inch thick.
  9. You may wet your hands if needed to smooth dough out.
  10. Move parchment paper with dough bread on it on to baking sheet. Remove the top sheet of parchment paper.
  11. Drizzle with olive oil.
  12. Bake for 15-20 minutes, until golden and then flip, bake for another 15-20 minutes. (30-40 minutes total, but cooking time may vary depending on thickness or moisture in the dough).
  13. It shouldn't stick to the paper at all. If it does, use a spatula to seperate it. When done, slide off to cutting board, let cool and cut up, top with yummies etc!
  14. I ate mine with vegan pesto of cashews, basil, avocado, garlic & evoo. Amazing!
Notes
  1. *trouble shooting: if you dough is sticky, this usually results from too much liquid or yuca that was too warm, add in spoonful of coconut flour while you knead until it's not so sticky. Your dough won't be flaky, but it will still get crispy.
beta
calories
902
fat
37g
protein
5g
carbs
140g
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The Castaway Kitchen http://thecastawaykitchen.com/